In nearly all the baking videos I've watched that uses yeast, no one talks about 1st, 2nd or 3rd rising. I'm old school and sticking to my old ways of baking through several risings with the appropriate ingredients added accordingly - 1st rising(sponge: milk, flour, sugar and yeast. This small portion will tell me if my yeast is still good. If not, then I don't have to throw away the whole batch) to 2nd rising(adding everything else except the filling) to 3rd rising(adding the fillings) - a departure from how others do it.
This method was taught to me by Philip Heyer (aka Aklay), a Michelin-rated French chef who used to be the pastry chef to the Sultan of Brunei. But Philip taught me this for baking regular bread. I don't know if it still applies to pastry or cake. But doing it this way has always come out right for me, so I'm sticking to it.
Carrots for Healthy Eyes I panicked when my eyes got so strained after being in front of my laptop for 2 rainy days, that I started seeing double. Immediately, I went to buy 5 kilos of carrots for some mega-dozes of Beta Carotene. But after being inundated with carrot juice, what do I do with all the carrot pulp? I still have enough carrot bread stored in the freezer! Hmmmm...let's make carrot cake!
Recipe Adjustments I used the recipe of Inspired Taste by Adam and Joanne as a baseline, but I had to hack the recipe simply because I'm using carrot pulp(all the liquid has been juiced already). So my carrot does not have as much moisture content as the original recipe. I've also made lots of alterations.
I just put enough sugar to make it pleasantly tasting - not to make it sweet - just enough sugar to round off the edges. Imagine putting the A/C on, not to make the room cold, but to make it pleasant.
6 Cups of Carrot Pulp
I used nearly 20 carrots compared to the originall recipe's 6 carrots. I had to compensate for the amount of all the other ingredients.
Ingredients:(already adjusted after eating the first batch)
4 cups CAKE flour
4 teaspoons baking soda
1 teaspoon fine sea salt
3 teaspoons ground cinnamon
8 eggs
2 cups coconut cooking oil
2 cups brown sugar
2 teaspoons vanilla extract
6 cups packed carrot PULP (20 carrots)
2 cups coarsely chopped PEANUTS
Frosting
1 bar (250 grams) cream cheese
1/4 cup caster sugar (just enough t make it pleasant, not to make it sweet)
1/2 cup coconut cream (add more or less according to desired thickness)
Preparation:
combine the first 4 dry ingredients in their own bowl
in a mixing bowl, whisk the 8 eggs until well-blended. Add oil, sugar, and vanilla extract
gradually add the dry mixture into the egg mixture as the mixer turns slowly
add the carrot pulp and peanuts last
place cake batter into a baking dish and place in a pre-heated oven at 180°C. The cooking time depends on the baking dish. I used a 9 X 13 X 2.5 inch Pyrex so it required a cooking time of 1 hour. If you bake in a smaller size, maybe 2 circular dishes, then 35 to 45 minutes would be a good benchmark
poke a toothpick at the center of the batter. When the toothpick comes out dry, the cake is done - supposed to be. But in this recipe, the toothpick came out clear but the inside was still very much uncooked. What I would do is scoop the middle of the dish all the way down to really find out. Yes, you ruin the form, but if that is not important, then it's the best way. Remove from oven and rack
for frosting, soften the cream cheese, mix in the sugar and eventually the coconut cream. Whisk until creamy and spreadable. I only use this frosting as an alternative to spreading butter on bread - so it's not for glazing or layering. But that's just me. Otherwise, spread the frosting any which way you like
serve the carrot cake with hot coffee and lazy background music...enjoy!
table spread for carrot cake(dark brown), carrot bread(orange), coffee, spreadable frosting(white), butter and cinnamon spirit
Simona stopping by for some carrot cake goodness
3 Cups of Carrot Pulp
(Dec 2024) Why make another recipe for 3 cups when I could have just have halved the recipe for 6 cups? I did that and it was too oily and too sweet. Besides, I'm in the Philippines now and the carrots here are not as sweet as those in N. America or Thailand. I also didn't bother with the frosting. My aim here is to rejuvenate my eyes...not necessarily for pastry. Also, I'm doing this on a wok, not an oven.
Ingredients:
2 cups bread flour (I like bridging the bread/cake world so I'm not using cake flour)
2 teaspoons baking soda
1 teaspoon fine sea salt
2 teaspoons ground cinnamon
4 eggs
1/2 cup cooking oil
1/2 cup brown sugar
1 teaspoon vanilla extract
3 cups packed carrot PULP (3 big Phil carrots)
1 cup coarsely chopped peanuts
1/2 cup raisins
Preparation:
combine the first 4 dry ingredients in their own bowl
in a mixing bowl, whisk the eggs until well-blended. Add oil, sugar, and vanilla extract
gradually add the dry mixture into the egg mixture on the wok
add the carrot pulp and peanuts/raisins. Keep turning over with a spatula until well-mixed
form the batter by spreading it across the wok, about 1 inch thick. Since you are directly stove-top cooking it, you want the cake thin or the inside doesn't cook
turn the fire on high for just about 30 secs and turn to the lowest possible setting (you don't want the cake to burn). Cook for 13 mins or until you smell the cake cooking
flip the cake and cook 10 mins
remove the cake, put a rack on the wok and cook the cake on top of the rack for another 10 mins (now, you are simulating an oven cooking...since the cake is already formed)
poke a toothpick at the center of the batter. When the toothpick comes out dry, the cake is done - supposed to be.
serve the carrot cake with hot coffee and lazy background music...enjoy!
Verdict I actually enjoyed this version better. Instead of being a cake, it came out a pudding - dense, heavy, not too sweet, not too oily. It was just right for a filling meal substitute.
Mixing all the ingredients on the wok
Flattening and shaping the batter to 1 inch thick
Cake is cooked and heat is set to its lowest
Cake is cooked and cooled down on a rack inside the work. The cake was more like a carrot pudding. It was good just the same,
Ending Thoughts This carrot cake came out better than I thought it would be. The trick I guess is not to make it sweet, but just make it pleasant. Yes, pleasant is the operative word - not sweet.
As an after-thought, next time, I would try to make the carrot cake more like a fruit cake - adding candied lemon peel, mace, nutmeg, cinnamon, cardamom and rum. I think it'll work.
I would still however, prioritize on making carrot bread first (because bread is my everyday staple, not cake). Any surplus goes into making carrot cake.
(Sep 16, 2022) Captain Fantastic is about a family who lived off-the-grid until they were constrained to come back to the default world for the mother's burial. The kids are introduced to this seemingly contrasting world...more »»
(Sep 27, 2023) I had Pancit Canton (Cantonese Chow Mein) in Quiapo back in 1980 and the world was never the same. I've always taken that as my benchmark, but nothing came close. With my wok and countless Youtube videos on how to make it, I rolled up my sleeves for a kitchen adventure...more »»
Chiang Mai INFORMATION
Chiang Mai Map
Chiang Mai, Thailand
IMPORTANT PLACES
Bus Station Train Station Chiang Mai International Airport Nong Buak Hard Park - free yoga classes daily
HOTEL
Arun Dara Villa - 7 exclusive rooms, 1 swimming pool for every room, grand opening
Nawa Sheeva Hotel - big rooms, high ceiling, salt-water pool, restaurant, cafe
Nawa Saraan Hotel - low density (4 spacious rooms), stone garden setting, Koi fish pond, Old City location
Arun Suite - 3 bedrooms in a 3-storie guesthouse within Old City, ideal for families
MOTORBIKE RENTAL
Tawan Bike - motorcycle rental | +66 91 635 2863 | Si Phum, Mueang Chiang Mai District, Chiang Mai 50200
Chiang Mai FYI / Tips
crop-burning season in Chiang Mai is between late Feb to early April. But laws change everytime. This year, 2019, there is a 61-day ban on burning so the farmers started burning early. When my plane was approaching Chiang Mai on Jan 24, 2019, there was already a thick blanket of smog covering the entire city (and beyond). But within the city itself, you won't feel it (but that doesn't mean the air is healthy). To monitor air conditions in real time, refer to site: Chiang Mai Air Pollution: Real-time Air Quality Index (AQI)
hot season begins March and lasts until June
wet season begins July and lasts until September
best time to visit Chiang Mai is mid-September to mid-February - after the monsoon and before the burning
you have to try Khao Soi, this is north Thailand's culinary staple
the tourist area where most of the hotels, restaurants, ticket offices, tour operators are, is located in the Old City
to exchange your dollars to Thai Baht, the Super Rich Money Exchange give the best rates. There are many branches scattered around Chiang Mai
get a red cab (songthao) outside the train station for Baht 50 (instead of paying B100 if inside the train station) to Old City - if you haggle nicely enough...I did!
shared red taxi (songthao) - B30 standard fare plying all over Old City
for only B50/day, best to rent a bike to go around the Old City - it's a 2.5km2 with lots to discover
FREE daily yoga classes from 9:00am to 10:15am at Nong Buak Hard Park (southwest corner of Old City). Resident and passing-through teachers take turns conducting yoga classes.
Blues/Jazz Bars in Chiang Mai
North Gate Jazz Coop - at Chang Phueg Gate, great Tuesday jam session, Blues on Sundays at 11pm by the Chiang Mai Blues band
Boy Blues Bar - at the Night Bazaar. Mondays at 9:30pm is open mic
My Secret Cafe - near Wat Phra Singh. Tuesdays at 7:30pm for the changing front-act and 9:00pm for the Panic Band
Taphae East - 88 Thapae Rd. (just north of Night Bazaar). Fridays at 9:30pm by Chiang Mai Blues Band
Chiang Mai Cost Index
B60 Chiang beer
B250 1 hour drop-in yoga session
B200 one hour Thai body massage at WAYA Massage(highly recommended)
B50 noodle soup with meat
B50 coffee
B40 pad thai
B30/kilo wash-only laundry
B50/kilo wash+iron laundry
B100-150 dorm bed/night
B250 fan room/night
B30 internet cafe/hour
B170-190 Movies Sat-Sun and public holidays
B130-150 Movies weekdays
B100 Movies Wednesdays (movie discount day)
B750 1/2 day Thai cooking lessons
B900-1000 1 full day Thai cooking lessons
B400 Muay Thai boxing ticket
B2500 starting room rate at the luxury hotel, Nawa Sheeva(highly recommended)
Transportation
B450 bus, Chiang Mai to Bangkok
B160-180 bus, Chiang Mai to Pai
B1250 bus, Chiang Mai to Luang Prabang
B1650 slow boat, Chiang Mai to Luang Prabang
B210 bus, Chiang Mai to Chiang Rai, 3-4 hours
B360 Green VIP bus, Chiang Mai to Mae Sai (Thai border town for visa run to Tachileik, Myanmar)
B50 bicycle rental, 24 hours
B200 motorbike rental, 24 hours
B273 #51 sleeping train from Bangkok to Chiang Mai
Book Online - direct booking with State Railway of Thailand. Best to register first. If going to BKK from CNX, click "Northern Line".
note -- big difference between booking direct with the State Railway and booking with an online 3rd party agent. 12GO was charging B1330 for the same trip that only cost me B941 with the State Railway.
note -- Oct 2022, I took the #10 Train from CNX to BKK, upper berth, 2nd class, a/c, sleeper, B941. The train was clean, fast, comfortable and modern. If you have heavy luggage that will cost more money in flight checkin, I would suggest this train. Otherwise, the flight now is so much cheaper it doesn't even make sense to take the bus or train.
Bangkok to Chiang Mai by Train from Bang Sue Train Station
10:22pm - #51 Train, arrive Chiang Mai 12:10pm, sleeper, 3rd class B270 (non sleeper), 2nd class B438, B728 upper deck, B798 lower deck
Loei to Chiang Mai by Bus
From Loei town center, take a tuk-tuk ride to the bus station, B30. There is only one bus station.
As of June 28, 2020 (still on Covid schedule), there are only 3 night trips: 8:30pm, 9:30pm and 12 midnight. 9 hours, B470.
The bus makes the following stops at the following times from a 9pm Loei departure: Phu Ruea (9:50pm), Phitsanulok (12:40am), Uttradit (2:20am), Lampang (4:35am)
Final bus stop is at the Red Bus Arcade, Chiang Mai, 9 hour-trip, arriving 6am (from 9pm Loei departure).
Take a red songthaew to Old City, B50. They'll try to charge you B100, but they'll take B50 (just assure the driver you won't tell the other passengers).
How to Get a 60-Day Thai Tourist Visa and then Extend by another 30 Days
This process is BEFORE Covid 19. Not sure what it is now.
60-Day Thai Tourist Visa
NOTE: There is no need to go back to your country to get the Thai tourist visa. Any major city with a Thai Embassy will do. Apparently there is also no need to have an invitation from a Thai establishment to justify the visa.
Bring the following to the Thai embassy:
a) proof of money (bank statement will suffice)
b) flight booking to Thailand
c) onward flight back to your country from Thailand
d) filled-in tourist visa form
e) 2 passport pictures
f) hotel booking in Thailand (they didn't ask me for this but better be safe)
g) passport with at least 6 months validity
After handing over all the documents, they will ask you to come pick your passport with the visa the following day from 4 to 5pm. That's it!
NOTE: after 2 successful attempts, I was already questioned the 3rd time.
30-Day Extension
NOTE: When your 60-day visa is close to expiry and you want to extend your stay. No need to leave Thailand.
bring the following to the Immigration Office:
a) passport (make sure your Tourist Visa hasn't expired yet)
b) Baht 1900
c) photocopy of your passport + visa duration date stamp + TM6 card (white immigration card) and sign all the copies
d) completed TM7 visa extension form (available at the Immigration Office)
e) one 4cmx6cm passport picture
submit the above to the Front Desk. They will give you a stub with your number on it. Take a seat and wait for your number to be called
when your number is called, your picture will be taken. Then go back to your seat. They will call you again.
when they call you again, they'll give you your passport with your extended visa. That's it!
when there are no lines, the whole process can take only 10 minutes
arrive early - in case there is a snag (visa snag, documentation snag, transport ticket snag, etc.), you will have ample time to troubleshoot the problem if you arrive early (to the airport, to the bus terminal, etc.)
put detailed itinerary on the Calendar apps of your smart-phone according to timelines - this is where you do all your thinking and planning. Once written down, you don't have to think anymore while you are on the journey...you just follow the steps. This frees your mind for something else that might happen while you are already en route
avoiding scams - as a general rule, I ignore the touts or anyone I don't know who call out to me. The calling comes in many forms - "Hi! Where are you from?", "Excuse me! Excuse me!", "Where are you going?". I don't look them in the eye and I remain non-verbal with them. If you reply to them, you just gave them an 'in' to hound you. In order not to look rude, I smile and wave the 'not interested' hand to them, without looking at them.
power bank - hand-carry your power bank. Do not check it in. You can be called in when you are already inside the plane to go all the way to the loading dock so you can personally remove the power bank...and chances are, you'll have to surrender it to them. And you might delay the plane departure!